UTILIZATION OF MECHANICALLY DEBONED BEEF IN COOKED SALAMI

被引：4

作者：

JOSEPH, AL

BERRY, BW

CROSS, HR

MAGA, JA

机构：

[1] COLORADO STATE UNIV,DEPT ANIM SCI,FT COLLINS,CO 80523

[2] COLORADO STATE UNIV,DEPT FOOD SCI & NUTR,FT COLLINS,CO 80523

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02292.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：307 / 311

页数：5

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[2]

[Anonymous], 1970, OFFICIAL METHODS ANA

[3] QUALITY MEASUREMENTS OF CHICKEN AND TURKEY SUMMER SAUSAGES [J].

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MAURER, AJ .

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[6] INFLUENCE OF YIELD ON CALCIUM CONTENT OF MECHANICALLY DEBONED LAMB AND MUTTON [J].

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RILEY, ML ;

CORBRIDGE, MH .

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FIELD RA, 1974, J FOOD SCI, V39, P851, DOI 10.1111/j.1365-2621.1974.tb17995.x

[8]

FIELD RA, 1976, FOOD TECHNOL-CHICAGO, V30, P38

[9]

FRIED I, 1975, NATIONAL PROVISIONER, V193, P82

[10]

FRONING GW, 1971, J FOOD SCI, V36, P974

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